Example A: Vegan Ginger Muffins.
I have been experimenting with making treats that don’t have refined sugar in them at all, and this is my latest victory. While I like “healthier” sweeteners like brown rice syrup, maple syrup, and maple sugar…to me nothing beats an actual whole food.
So, this is not just a recipe for Vegan Ginger Muffins. It’s a method for baking without using refined sugar. Basically, I substitute dates blended with a bit of non-dairy milk and re-jigger the wet/dry proportions accordingly.
Try them in this recipe–the results have a wonderfully light, chewy texture, with a slight sweetness and some spiciness from the ginger.
- 1 1/2 cup unsweetened coconut milk*
- 10 dates
- 1/4 cup olive oil
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- One inch of peeled fresh ginger root
- 2 tbsp apple cider vinegar (or balsamic)
- 1 tbsp baking soda
- 1 1/2 cups ww pastry flour
- 1 tbsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp salt
Preheat the oven to 350. Blend the coconut milk, dates, olive oil, molasses, vanilla extract, and ginger root in a Vitamix or food processor.
In a separate small bowl, mix the vinegar and the baking soda and let it fizz. Pour the fizzy mixture into the vitamix and pulse with the other ingredients.
In a large bowl, mix the flour, ground ginger, cinnamon, cloves and salt. Pour the liquid mixture in and stir together.
Pour the batter into a muffin pan, it should make 12 muffins.
Bake for 20 minutes.